For the sous-vide eggs:

Preheat water bath to 147′F (64′C). When temperature is reached drop the whole eggs in the water and set the timer to 45 min.

When done, remove from the water bath. Let the eggs rest for 2 min. Crack the shell and slide the eggs onto the plates.

For the red wine sauce:

In a medium saucepan over medium-high heat add a little oil, the carrots, onions, celery, garlic, thyme and bay leaf. Cook until the vegetables soften, about 8 minutes. Add the wine and bring to a simmer. Cook for 2 minutes. Add the stock, bring to a simmer, and reduce the liquid by 2/3 or until it coats the back of a spoon. Meanwhile, mix the soft butter and flour in a small bowl. Strain the sauce and season with salt and pepper and whisk in slowly the butter/ flour to thicken the sauce and give it a nice shiny look. Keep warm.

For the wild mushroom panzanella:

If using chicken liver, sauté them over high heat until cooked. Season generously with salt and pepper and deglaze the pan with Cognac. Chop roughly and set aside.

Cut the bread into large croutons, toss them with melted butter, salt and pepper, and toast in a pan or oven until golden.

Sautéed the mushroom in olive oil and a touch of butter until cooked, season with salt and pepper, add the shallots and garlic until fragrant. Finish with parsley. Keep warm.

Dress the baby spinach with a olive oil and a little vinegar. Toss the mushrooms, croutons, chicken livers, vinegar and parsley in a bowl. Season if necessary.

Place 2 eggs on each plate. Garnish with spinach, wild mushroom panzanella, and the warm red wine sauce.